I had posted earlier asking for a fix for my NY style crusty pizza
situation.

We are planning on buying unglazed tiles when we get around to it but
we have worked out a way to get consistently crusty and chewy crust
from a pizza pan.

First of all, chilling the dough for 24 hours doesn't make a big
difference with regards to consistency but it does in terms of flavor
so I definately recommend that.

We fixed our crust by rolling the dough out and then putting it in a
red-hot oven (as high as it will go) on a pizza pan for about 7
minutes with no toppings. We invert another slightly larger pizza pan
over the top to keep the top from browning too much. To get the pizza
to the right shape, we use a pizza cutter to trace the outside of the
pan (leaving a little to make the outside crust) and then give the
leftovers to our three year old to toss. She loves it. Anyway, after
the seven minutes, we pull the crust from the oven, top it, and put it
back in, oncovered. This is not a perfect NY style crust by any
stretch of the imagination but it tastes great and is a heck of a lot
cheaper than the pizza chains (and better too!)

A note on toppings: We put as little sauce on ours as possible and add
a little italian seasoning before we put the cheese on. This has made
a big difference in the taste. I remember being able to see the
oregeno and other spices in the cheese in New York and I'm not sure
how they accomplish that without burning it.

Anyway, thanks to everyone for your help!
Rich

"Rich Daley" > wrote in message
m...
> I had posted earlier asking for a fix for my NY style crusty pizza
> situation.
>
> We are planning on buying unglazed tiles when we get around to it but
> we have worked out a way to get consistently crusty and chewy crust
> from a pizza pan.
>
> First of all, chilling the dough for 24 hours doesn't make a big
> difference with regards to consistency but it does in terms of flavor
> so I definately recommend that.
>

Tell me more about that, please. Do you mix and knead the dough, and then
cover or wrap the dough, and then refrigerate, leaving it to rise slowly in
the fridge? I have never tried that. Sometimes I make the dough in the
morning and let it rise all day in the fridge, but that's more out of
convenience than anything. Haven't noticed a change in flavor.

Usually I decide to make pizza sometime during the afternoon, so I'm not
sure I'd ever get around to making the dough a full 24 hours ahead. But I
will definitely try it a few times!

What do you use for sauce? We just visited my parents, who live in Buffalo,
and I was shocked at the amount of sauce that is on pizza there (I shouldn't
be shocked, I grew up on that pizza, but it's always a surprise when I go
back). It's not how I usually make it, but the sauce is very good, so I
don't complain. I know the world revolves around NY style pizza, but I'll
always have a soft spot in my heart for Buffalo pizza.

Chris

"Chris and Bob Neidecker" > wrote in
:

> Tell me more about that, please. Do you mix and knead the dough, and
> then cover or wrap the dough, and then refrigerate, leaving it to rise
> slowly in the fridge? I have never tried that. Sometimes I make the
> dough in the morning and let it rise all day in the fridge, but that's
> more out of convenience than anything. Haven't noticed a change in
> flavor.

"All day in the fridge" is not long enough for the dough to develop
additional flavor, but you have options here. You would always mix and
knead the dough first. You can refrigerate immediately or allow one rise
and punch down before refrigerating. The dough should be placed in an
oiled container with an oiled lid. Timing isn't critical, but the longer
you can leave it, the more the flavor will develop.

What I do... First off, I use much less yeast, only a teaspoon for 2½-3
cups of bread flour. I also make a slack (wetter) dough. I use ¼ cup of
lukewarm water to dissolve the yeast. I use cold water for the remaining
liquid. This helps to retard the rise. I usually refrigerate
immediately. The dough will rise some while refrigerated. If it seems
to have risen too much after refrigerating (like approaching double or
more), punch it down and return to the refrigerator. (This can happen
due to residual warmth in the dough.) You can leave the dough in the
refrigertor 24, 36, 48 hours, whatever. I have left it as long as 5 days
before using, but I would say that 24 hours in minimal and longer is
better. Set it out on the counter well in advance, as the first rise
will be slow. Allow at least 2 rises before using.

> Usually I decide to make pizza sometime during the afternoon, so I'm
> not sure I'd ever get around to making the dough a full 24 hours
> ahead. But I will definitely try it a few times!
>
> What do you use for sauce?

Sauce is very personal. Sometimes I don't use any, and make white pizza.
Use what you like. Raw sauces are very good, too.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Chris and Bob Neidecker" > wrote in
:

> Tell me more about that, please. Do you mix and knead the dough, and
> then cover or wrap the dough, and then refrigerate, leaving it to rise
> slowly in the fridge? I have never tried that. Sometimes I make the
> dough in the morning and let it rise all day in the fridge, but that's
> more out of convenience than anything. Haven't noticed a change in
> flavor.

"All day in the fridge" is not long enough for the dough to develop
additional flavor, but you have options here. You would always mix and
knead the dough first. You can refrigerate immediately or allow one rise
and punch down before refrigerating. The dough should be placed in an
oiled container with an oiled lid. Timing isn't critical, but the longer
you can leave it, the more the flavor will develop.

What I do... First off, I use much less yeast, only a teaspoon for 2½-3
cups of bread flour. I also make a slack (wetter) dough. I use ¼ cup of
lukewarm water to dissolve the yeast. I use cold water for the remaining
liquid. This helps to retard the rise. I usually refrigerate
immediately. The dough will rise some while refrigerated. If it seems
to have risen too much after refrigerating (like approaching double or
more), punch it down and return to the refrigerator. (This can happen
due to residual warmth in the dough.) You can leave the dough in the
refrigertor 24, 36, 48 hours, whatever. I have left it as long as 5 days
before using, but I would say that 24 hours in minimal and longer is
better. Set it out on the counter well in advance, as the first rise
will be slow. Allow at least 2 rises before using.

> Usually I decide to make pizza sometime during the afternoon, so I'm
> not sure I'd ever get around to making the dough a full 24 hours
> ahead. But I will definitely try it a few times!
>
> What do you use for sauce?

Sauce is very personal. Sometimes I don't use any, and make white pizza.
Use what you like. Raw sauces are very good, too.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

I don't always decide to make pizza the day before either but since my
wife and I work split shifts two nights a week and we have two kids, I
can be pretty sure we will want pizza at least once a week. I usually
make the dough when I am making dinner the night before since I also
make French bread to go with dinner a lot. My KitchenAid Mixer (which
my Mrs. has dubbed our 3rd child) makes dough so easily that we almost
never buy bread anymore. Leftover French bread also makes great pizza
but that's another thread.

Sauce is a matter of personal taste. In a blind taste test at home, I
have determined that the "great value" brand pizza sauce purchased at
WalMart for 69 cents is the overwhelming favorite. I use as little as
possible. I also top with pepperoni from the deli which doesn't get
crisp like some pizza places but tastes good anyway. The fun thing
about pizza is that even when it is not perfect, it is still pretty
good.

Rich

I don't always decide to make pizza the day before either but since my
wife and I work split shifts two nights a week and we have two kids, I
can be pretty sure we will want pizza at least once a week. I usually
make the dough when I am making dinner the night before since I also
make French bread to go with dinner a lot. My KitchenAid Mixer (which
my Mrs. has dubbed our 3rd child) makes dough so easily that we almost
never buy bread anymore. Leftover French bread also makes great pizza
but that's another thread.

Sauce is a matter of personal taste. In a blind taste test at home, I
have determined that the "great value" brand pizza sauce purchased at
WalMart for 69 cents is the overwhelming favorite. I use as little as
possible. I also top with pepperoni from the deli which doesn't get
crisp like some pizza places but tastes good anyway. The fun thing
about pizza is that even when it is not perfect, it is still pretty
good.

Rich